Authentic Italian classical cuisine has just about vanished from the face of the planet- The classical art and and science has been replaced with recipes carrying classical names, but which do not have the correct classical ingredients applied. What's in a recipe may indeed imply a trival matter of concern, when in fact , it's the very destruction of a classical recipe base which are replaced with a fake application that has directly contributed to the declining health standards of people in many wesetrn affluent societies- Add the plethora of additivces to the whole equation- and we're in trouble.

The decline of a classically implied cuisine like that of Italy (and others) has directly contributed to the huge increase to the number of people who now suffer from allergies- and the main culprit of contention is Food additives- That's my personal opinion and argument- www.chefdavide.freeservers.com has supplied some classically implied italian recipes, which most people think they have eaten, where in fact very few ever have, even in Italy, and finishes off with a White Paper in regards to recipes and Allergies. Many are going to be surprised with the revelations made.

This guy is super-self-serving and also a total haute cuisine snob. I was trained in classical cuisine (as were many others on this site) and must disagree with alomst everything this guy utters. Yes, if we put on our blinders and say X is always X and can never be anything but X, he has a point - classical French and Italian cuisine are on the endangered list, but cooking, much like language, is a living, breathing artform. Without change, evolution and growth, it will die... perhaps Chef Davide the Self-Plugger needs to reconsider that maybe classical Italian and French cuisine are merely evolving and have not even begun to reach their pinnacle?

Careme invented "classical cuisine" not as a be-all, end-all, but as a method of standardization. Nothing more, nothing less. And in those terms, classical Italian and classical French cuisine are alive and well in hundreds of cookbooks, reference works and libraries around the world... no real danger or threat is implied or posed unless one is trying to shift one's one own cookbooks...

Well that was a rambling load of bull.
If you're going to be that picky about any traditional recipes, isn't it impossible for anyone who's outside of that direct region to do justice to that dish?
Why bother, it's moot. We can't replicate it, get over it. Get back in the kitchen and saute something.